A simple and flavour-packed Thai red curry that’s ready in less than 35 minutes! Served with grilled pineapple-prawn skewers this makes a delicious mid-week meal.
To prepare the prawn skewers: thread the shrimp onto a skewers, alternating with the pineapple. Brush with a little olive oil and season with salt and pepper. Set aside.
Heat the olive oil in a large non-stick skillet (or wok) over medium to medium-high heat. Add the onion and sauté until softened. Add the ginger and garlic and cook, stirring constantly until fragrant, about 30 seconds.
Meanwhile, gradually heat the grill plate (or grill pan) over medium heat. Increase the heat medium-high, and lightly brush the grill with oil. Place the skewers on the grill and cook for 2 minutes, then turn and cook for an additional 2-3 minutes, until cooked through.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.